Welcome to the Cutsey Farm website

 Cutsey Farm is at the foot of the Blackdown Hills in Somerset and is the home of our traditionally reared herd. 

 Everyone is more concerned about where their food comes from and how it is produced.  Here at Cutsey Farm our beef is 100% home-bred, home reared and is looked after to the highest standards. This results in a supreme quality of beef that is deliciously flavoursome and unrivalled by any Supermarket. 

 We only use our local abattoir, so the animals are spared the stress and strain of a long journey. Here the meat is hung for up to 3 weeks to ensure the finest flavour. 

The land at Cutsey Farm is farmed in an environmentally sensitive way.  We are always looking at ways to improve the environment, including planting new hedgerows and keeping the field sizes small with large margins for wildlife.

10 reasons to buy Cutsey Farm Beef and pork):

·        Well bred livestock

·        Naturally fed livestock

·        High standards of welfare

·        Well hung carcasses

·        Cattle are fully traceable

·        No unnecessary use of pesticides, fungicides, artificial fertiliser or antibiotics

·        You can rest assured knowing that your meat has been produced in a natural and traditional way

·        Reducing your food miles and helping the environment

·        Supporting the local economy and to top it all .... Great Value for money!

 

Don't take our word for it ........ the customer is ALWAYS right!

Suzette Billington emailed Sian :

"The beef rib on the bone which I bought from you at Christmas was most delicious. I could tell before cooking by the marbling of the meat and the rich colour of the fat that the joint was going to be special as long as I was able to cook it successfully. This I did. I shall certainly be buying more from you in the future."

 

 

Debbie Collins writes :

"The beef was delicious and very tasty ....... We would definitely be interested in purchasing more beef"

Sharon, Wiveliscombe:

We loved the braising steak, the meat was so tender the kids really enjoyed it, there's nothing like a hearty casserole on a winters day! I can't wait for the BBQ'd steak in the summer though!

John Rowlands on how Cutsey beef transformed Sunday!:

"Thought it was time to write to extol the virtues of the rib that nearly took up permanent residence in your freezer. As with all good things, it was worth the wait. With friends around for Sunday lunch, the dog virtually sat in my lap at the dinner table, the cat pretending to be invisible while still extending a sneaky paw towards the plate of meat, the sound of silence was most pleasing as the 3kg or so lump was seriously eroded until a point was reached where we eyed the remaining meat and considered whether the pudding could wait – it could and it did for two hours.

 If animals are cared for with a passion in the field it is only fair that the passion is carried on in the cooking and eating. You did the first part and we certainly fulfilled the second and third part.    

 We’ll be back. Let me know how the pigs are coming on."

 

 

 

and pork!!